Food product



Patented 1,... 19, 1937 UNITED STATES? 2,068,051 roon rno'noc'r Tracy M. Canton and Wilbur B. Tucker, Grand Rapids, Mich assignors to Nunut Foods, Inc., Plainwell, Micln, a corporation of Michigan ,No Drawing. Application June 18, 1936,

Serial No. 85,885

4 Claims.

and its object is to provide a food product of superior nutritious and palatable quality and a method of making the same.

-This food product contains nut meats or nut butter, a starch substance and a lactic liquid, with" which may be combined sweetening and flavoring or seasoning elements as desired, the solids being finely comminuted and'with the liquid or soluble matters thoroughly dissolved or mixed in water and reduced to a homogeneous compound.

Any of the well knownmuts, as black walnuts, almonds, cashew nuts, peanuts and the like may be used; arrowroot is preferable as the starch content; the base of the lactic liquid should contain 32 per cent or more butter fat; while, the seasoning o r flavoring element may be table salt, ughite parsley, white pepper, lemon juice, sugar, e c.

The ingredients are combined in approximately the following proportions in making the following illustrative example of our product: 1 lb. avoirdupois, butter of roasted blanched or raw unblanched nut meats; 4 ozs. avoirdupois, Bermay be desired for the various uses of this foodmuda crystallized arrowroot; 1 gal. of water; and suflicient sweet cream, seasoningand flavoring as product, about two fluid ounces of the sweet cream being desirable.

A preferable method of combining the ingredients in making this product includes the follow are by agitation thoroughly mixed, dissolved or held, in suspension in about one quart of cold water; the-said mixtures are then combined and maintained at approximately 195 degreesFahr. long enough to completely break down or flow the starch particles for thoroughly and uniformly ting the ingredients of these two mixtures; i'the finely comminuted nut meats or nut butters are by agitation thoroughly mixed, dissolved or held in suspension in about one quart of water at a temperature of approximately '195 degrees Fahr. Thereuponthe three mixtures are thoroug mixed or'united. Thus the nut element (the finely corra'minuted nut meats or 'nut butter) is not only uniformly distributed in the starch element but is held there by in such uniformly distributed relation therewith and with the other ingredients.- I q Before'the flnal cooking and sterilizing of this food product it should be subjected to a pressure of about 3500 pounds per square inch to reduce the same to a degree of viscosity and of a homogeneous consistencysuflicient to prevent separation of the ingredients and toprovide a condensed food product. This may be accomplished by running thethoroughly dissolved or mixed batch through a viscolizer or homogenizer'immediately before sealing the product, by a commercial vacuum pack method, in suitable cans or containers ready for the final cooking and sterilizing. Thereupon the sealed product is placed in a commercial retort or autoclave and cooked, and. sterilized at about 240 degrees Fahr. for nearly an hour which may tend to separate the ingredir cuts from said condensed condition. The canned product after cooling should be thoroughly mixed by agitation in order to restore or recluster the ingredients into their said condensed or homo geneous condition. I

To suit individual tastesand preferences, the ingredients, their relative proportions and the method of combining them may be somewhat varied without departing from the essential character thereof.

This product may be used for soups, salads, pies, puddings, muifins or other bread products,

ice cream or frozen puddings, cake frosting,.-etc.

- We claim:

1. A sterilized canned 'n-ut food product, including finely comminuted nut meat and crystallized arrow root starch which binds and controls the nut oils and enables the nut meat to be sterilized in a smooth homogeneous food product.

2. A sterilized canned nut food product, includlactic liquid to assist in forminga solvent forthe crystallized starch.

3. A method of making-a sterilized canned nut ing finely comminuted nut meat and crystallized arrowroot starch which binds and controls the meat product including mixing a quantity of crystallized arrowroot starch and cream with cold water and then raising the temperature of the mixture to approximately 195 degrees F. to cause the starch-to flow, mixing comminuted nut meat ll with water and adding the same to the starch mixture and then bringing the temperature of the mass to said starch flowing temperature and agicrystallized arrowroot starch' and cream with said starch flowing temperature and agitating the same to cause a. thorough mixture or the ingredients, homogenizing the product, canning the product, subjecting the canned product to a sterilizing heat, cooling to normal temperature and agitating the canned product.

TRACY M, CANTON. Will-BUR B. TUCKER. 

